If you love cozy, autumn-inspired treats that are ridiculously easy to make, these Pumpkin Pie Cinnamon Roll Cups will win your heart (and taste buds) in no time! Imagine the best parts of a cinnamon roll—sweet dough, gooey icing—combined with the creamy, spiced filling of classic pumpkin pie, all baked up into adorable, hand-held cups. Bursting with fall flavor and irresistible aroma, this dessert is the ultimate shortcut to happiness, whether you’re hosting a gathering or just want something special after dinner. Trust me, you’ll be coming back for seconds (or thirds) of these Pumpkin Pie Cinnamon Roll Cups!
Ingredients You’ll Need
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Cinnamon Roll Cups:
- 1 can (8 count) refrigerated cinnamon roll dough with icing
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- Whipped cream for topping (optional)
How to Make Pumpkin Pie Cinnamon Roll Cups
Step 1: Prep the Pan and Dough
Start by preheating your oven to 375°F (190°C) and grab a standard muffin tin. Give it a quick spray or brush of oil so nothing sticks—trust me, you don’t want to lose a single bite. Pop open your can of cinnamon rolls and separate them. Flatten each roll with your hands or the bottom of a glass, then gently press each one into the bottom and up the sides of each muffin cup. It’s okay if the dough doesn’t reach the very top, just be sure you’ve created a sturdy little crust for your filling.
Step 2: Mix the Pumpkin Filling
In a medium mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and the egg. Give it all a good whisk until smooth and evenly blended—the goal is a rich, creamy, fragrant pumpkin pie filling that’s ready to pour!
Step 3: Fill the Cups
Spoon the pumpkin mixture evenly into the prepared cinnamon roll “cups.” Aim to fill each one about 3/4 full, leaving just a little space at the top for the filling to puff and set while baking. This way, none of your precious filling spills over during their time in the oven.
Step 4: Bake Until Golden and Set
Slide your muffin tin into the oven and bake for 15 to 18 minutes. You’ll know they’re done when the edges of the cinnamon dough are beautifully golden and the pumpkin filling looks set (it shouldn’t jiggle much when you gently shake the tin). Remove the pan and let it cool for about 10 minutes—this helps everything firm up and makes the cups easier to lift out.
Step 5: Drizzle and Top
Once slightly cooled, carefully transfer the cups to a wire rack. Drizzle each one with the icing that came with your cinnamon rolls for that classic gooey finish. If you’re feeling extra fancy, crown each Pumpkin Pie Cinnamon Roll Cup with a generous swirl of whipped cream. Enjoy warm or at room temperature—either way, they’re pure fall joy.
How to Serve Pumpkin Pie Cinnamon Roll Cups
Garnishes
The classic way to finish these Pumpkin Pie Cinnamon Roll Cups is a generous squiggle of the included icing and a dollop of whipped cream. For an extra pretty (and tasty) touch, sprinkle a bit of pumpkin pie spice or cinnamon over the top. You can even add a few chopped toasted pecans, a caramel drizzle, or a dusting of powdered sugar to make them feel bakery-special.
Side Dishes
Serve your Pumpkin Pie Cinnamon Roll Cups with coffee, chai, or a warm glass of apple cider for the ultimate autumn treat. If you’re sharing them as part of a breakfast or brunch spread, pair with scrambled eggs, crisp bacon, or a platter of fresh fruit to balance out the sweetness. These are delightful on a dessert table alongside creamy vanilla ice cream or even a scoop of cinnamon gelato!
Creative Ways to Present
If you want to wow your guests, arrange the Pumpkin Pie Cinnamon Roll Cups on a vintage cake stand or tiered platter. For a cozy touch, nestle each in a mini cupcake wrapper and tie with baker’s twine. They also make lovely edible gifts—just place them in a decorative box lined with parchment and slip in a handwritten note. Mini mason jars or clear treat bags work great for party favors, too.
Make Ahead and Storage
Storing Leftovers
These little cups keep wonderfully! Store leftover Pumpkin Pie Cinnamon Roll Cups in an airtight container in the refrigerator for up to three days. If you’ve added whipped cream, it’s best to add fresh before serving, but they’re delicious either way.
Freezing
If you’d like to make a batch ahead, these freeze well without the whipped cream topping. Let your cups cool completely, then wrap each cup tightly in plastic wrap or foil and pop them into a freezer-safe bag. They’ll keep for up to two months. When you’re ready to enjoy, thaw in the refrigerator overnight or at room temperature for a couple of hours.
Reheating
To reheat, warm the Pumpkin Pie Cinnamon Roll Cups for about 10-15 seconds in the microwave (don’t forget to remove any foil first) or in a 300°F oven for 5-8 minutes. Add your icing and whipped cream after reheating for the very best taste and texture.
FAQs
Can I make Pumpkin Pie Cinnamon Roll Cups with homemade cinnamon rolls?
Absolutely! Homemade cinnamon roll dough works beautifully in this recipe. Just roll and slice your dough into 8 pieces and proceed as directed. You’ll get a slightly fluffier, more bakery-style crust—just make sure they’re rolled thin enough to form the cup shape.
How do I tell when the filling is set?
The filling should look puffy and mostly firm to the touch; if you gently shake the pan, it should barely jiggle. Baking time can vary by oven, so check at 15 minutes and add a minute or two if needed. Overbaking can dry out the filling, so keep an eye out for those golden edges!
Can I use pumpkin pie mix instead of pure pumpkin puree?
It’s best to stick with pure pumpkin puree so you can control the spices and sweetness. Pumpkin pie mix already contains sugar and spices, which could throw off the flavor balance of your Pumpkin Pie Cinnamon Roll Cups.
What’s the best way to store these if I make them ahead?
For maximum freshness, let the cups cool completely and store them in an airtight container in the fridge. If you’re planning to serve later, save the whipped cream and any extra garnishes for just before serving.
Is there a way to make these gluten-free or dairy-free?
Definitely! Use your favorite gluten-free or dairy-free cinnamon roll dough (many grocery stores carry options now) and sub in a non-dairy whipped topping if needed. Always check the labels on your ingredients to be sure they fit your dietary needs.
Final Thoughts
Don’t wait for Thanksgiving to bring these Pumpkin Pie Cinnamon Roll Cups into your kitchen—they’re such a joy to bake and share any time of year! Whether you’re making them for brunch, dessert, or a sweet treat with coffee, I promise they’ll become an instant favorite. I hope you give them a try and enjoy every cinnamon-swirled, pumpkin-filled bite!
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Pumpkin Pie Cinnamon Roll Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of pumpkin pie and cinnamon rolls with these delightful Pumpkin Pie Cinnamon Roll Cups. These individual treats are a delicious twist on classic flavors, making them ideal for fall gatherings or holiday celebrations.
Ingredients
Cinnamon Roll Cups:
- 1 can (8 count) refrigerated cinnamon roll dough with icing
Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Form Crusts: Separate the cinnamon rolls, flatten slightly, and press into the bottom and up the sides of each muffin cup.
- Make Filling: In a bowl, mix pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, and egg until smooth.
- Fill Cups: Spoon the pumpkin filling into each cinnamon roll cup, filling about 3/4 full.
- Bake: Bake for 15-18 minutes until golden and set. Cool in pan for 10 minutes, then transfer to a wire rack.
- Finish: Drizzle with icing, top with whipped cream if desired.
Notes
- You can make these ahead and refrigerate for up to 3 days.
- Homemade cinnamon rolls can be used for a personalized touch.
- Add a pinch of nutmeg for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 16g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
